Pineapple-Zucchini Bread

3 eggs
1 cup salad oil
2 cups sugar
3 cups flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
2 cups zucchini, grated
1 cup raisins, optional
1 cup nuts, optional
8 1/2 oz. can crushed pineapple, drained

Beat eggs, salad oil, and sugar till thick. Sift the flour, baking powder, cinnamon and nutmeg in separate bowl. Add to egg mixture with the zucchini. Stir in pineapple, raisins and nuts. Bake at 350 degrees for one hour or until toothpick comes out clean. Makes two loafs. You can top with a glaze if you want to.

Submitted by Ella Robbins Daughter of Ruby & Roy Stewart

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